Chicken and Broccoli Bake

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30 oz (850g) broccoli florets, chopped

2lb (900g) boneless, skinless chicken breasts, diced

1 1/2 cups (350ml) chicken stock

2 10.5oz (300g each) cans cream of chicken soup

1 cup (235g) ranch dressing

4oz (115g) cheddar cheese, grated

1 lemon, juiced and zested

1/2 tsp mild curry powder

1/2 tsp cumin

1/4 tsp pepper

1 cup (235g) fine bread crumbs


1. Preheat your oven to 350°F (175°C) and lightly grease a 3-quart casserole dish or 9" x 13" casserole pan.

2. Place the chopped broccoli florets into the bottom of a casserole dish.

3. Quickly brown the diced chicken breasts in a frying pan over medium heat and place it over the broccoli.

4. In a medium sized bowl, mix together the chicken stock, cream of chicken soup, ranch dressing, lemon juice, lemon zest, curry powder, cumin, pepper and bread crumbs.

5. Pour this sauce over the chicken and broccoli, cover the casserole and place into the preheated oven for 40 minutes.

Bon Appetit!

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